Mark Bittman's Forty-Five Minute Roast Turkey
- Makes: At least 10 servings
Total time: 45 minutes
It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450 degrees (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys.
Ingredients
One 8- to 12-pound turkey
10 or more garlic cloves, lightly crushed
Several sprigs fresh tarragon or thyme or several pinches dried
1/3 cup extra virgin olive oil or butter
Salt and freshly ground black pepper
Procedure
1. Heat the oven to 450°F. Put the turkey on a stable cutting board, breast side down, and cut out the backbone. Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Turkey Gravy
Favorite Bread Stuffing
Cranberry Relish with Orange and Ginger
Potato Gratin
Wheat Berries with Walnuts
Raw Beet Salad
Braised and Glazed Brussel Sprouts
2. Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper.
3. Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).
4. Begin to check the bird's temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155-165°F on an instant-read meat thermometer; check it in a couple of places.
5. Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. (Or make Turkey Gravy.) Or serve at room temperature.
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3 Comments:
Simple and perfect. I've wondered many times while roasting a chicken why no one did this for turkeys. Assuming it's as easy as it sounds, I don't know that I'll cook a turkey any other way, ever again.
steph_in_illinois at 3:35PM on 11/12/09
I'm very very excited to try this for turkey day!!
Nomiom at 8:28PM on 11/14/09
It sounds strange, but makes absolute sense. I like making chicken on the grill like this. Should translate just the same for the bigger bird.
Johnny K at 3:09PM on 11/15/09